Categories: vegetables--beans
Ingredients
- 1 lb. dried navy beans or 3 (16 oz.) cans, drained and rinsed
- 2 medium onions, vertically sliced
- 1/2 cup molasses
- 1 Tbsp. brown sugar
- 4 tsp. brown mustard
- 1/4 lb. thick-sliced bacon
- 1/2 tsp. salt
- Black pepper to taste
Directions
- If using dried beans, soak and cook according to package directions. Drain, reserving cooking liquid.
- Preheat oven to 250 degrees. Place onions in bottom of a 2 1/2-quart bean pot or baking dish and add beans.
- Combine molasses, sugar, mustard and to kabout 1 1/2 cups bean cooking water(or tap water if using canned beans) in a bowl and pour over beans. Add more water if needed to cover beans. Place bacon on top and tuck in slightly. Cover and bake 7 to 8 hours (or 2 hours for canned beans), until the beans are very tender. Check occasionally and add more water as necessary to keep beans covered.